Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the plain flour, white granulated sugar, desiccated coconut, quick oats, and salt until evenly combined.

In a medium saucepan over low heat, melt the butter and golden syrup together, adding water once melted.

Pour the melted mixture into the bowl with the dry ingredients. Stir until fully incorporated.

Allow your dough to rest for 5-10 minutes.

Scoop approximately 2 teaspoons of dough and roll them into small balls.

Flatten each dough ball slightly with your palm and place the baking sheets in the preheated oven.

Bake for 12-14 minutes, until the edges turn golden brown.

Once the biscuits are baked, let them cool on the baking sheets for about 5 minutes, then transfer to a wire rack.

When the cookies are cool, melt the milk chocolate and spread a dollop between two cookies to create sandwiches.